Hot Milk Cake with Buttercream Frosting

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Makes 29 - 2 x 2 inch servings

Hot Milk Cake

4 eggs, at room temperature

2 cups granulated sugar

2 1/4 teaspoons baking powder

1 teaspoon salt

1 3/4 cups all purpose flour (OR 2 cups cake flour)

1 teaspoon pure vanilla extract

1 1/4 cups whole milk

2/3 cup & 1 teaspoon butter, cut into small pieces

Buttercream Frosting

6 Tablespoons butter, at room temperature

2 cups confectioners’ sugar

1/3 cup whole milk

1/2 teaspoon pure vanilla extract


Hot Milk Cake

1. Preheat the oven to 350 degrees F.

2. Grease a 9×13 inch baking pan with a little butter and set aside.

3. In a large bowl, beat the eggs with with an electric mixer on medium to high speed for a full five minutes or until they are lemon yellow in color and very thick. TIP* It is important to be sure you mix the eggs for a full five minutes.

4. Gradually add the sugar to the eggs, one cup at a time and beat on medium speed until the mixture is light and fluffy.

5. In a separate bowl, stir the baking powder and salt into the four to combine.

6. Slowly add the dry ingredients to the egg/sugar mixture using low speed on the mixer. Do not over mix.

7. In a small saucepan, heat the milk and butter just until the butter has melted. Stir in the vanilla.

8. Gradually, mix the milk mixture into the batter and beat on low to medium until just combined. Do not over mix.

9. Transfer the batter into the prepared pan and place into the preheated oven.

10. Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.

11. Place the pan onto a wire cooling rack. Wait until completely cooled to frost.


Buttercream Frosting

This recipe makes enough to frost one 9×13 inch cake or 24 cupcakes.

1. Using an electric mixer, beat the butter in a mixing bowl until smooth.

2. Mix in one cup of the confectioners’ sugar on low speed until combined.

3. Add the milk a little at a time and beat in.

4. Add the vanilla and beat in.

5. Add the remaining confectioners’ sugar a little at a time and beat until well combined and smooth.

Tip* When you make buttercream frosting you can add more or less milk and confectioners’ sugar until you reach the consistency you would like.


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